Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes
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DOI: 10.1016/j.procbio.2020.01.027
Abstract: Abstract Vidal grape grown in Ili, Xinjiang Autonomous Region, is one of few grapes used to ferment ice wine in China. Microbial community structure and volatile composition during the spontaneous fermentation of ice wine made… read more here.
Keywords: made vidal; wine made; wine; ice wine ... See more keywords
Bamboo Wine: Its Production Technology and Potential as a Sustainable Health Beverage
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DOI: 10.1080/87559129.2020.1810699
Abstract: Bamboo wine can be made from bamboo shoot juice or from bamboo leaves. Bamboo wine made from the shoot juice of Oxytenanthera abyssinica is a product of fermentation. Bamboo wine made from bamboo l... read more here.
Keywords: wine made; production technology; wine production; wine ... See more keywords
Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon
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DOI: 10.1155/2021/6634747
Abstract: “Tea Lemi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this… read more here.
Keywords: quality; wine made; wine; north cameroon ... See more keywords